12.20.2013

Triple Almond Biscotti

'Tis the season, everyone! This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest. This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.

Don't be afraid of the fancy-pants Italian name (which means "twice baked"). And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy homemade goodness.

This recipe uses three forms of almond to power-hit these biscotti with loads of flavor. There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds. I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.

Triple Almond Biscotti

2 c. flour

1 c. sugar

1 t. baking powder

1/8 t. salt

3 eggs

2 T. Amaretto

1 t. almond extract

1 t. vanilla extract

1 c. toasted chopped almonds (optional)

6 oz. vanilla almond bark or white chocolate

1/4 t. nutmeg

Pre-heat oven to 300°. Line a sheet pan with parchment paper.

In a bowl, combine first four ingredients with a whisk.

In a separate bowl, whisk eggs, Amaretto, and extracts. Add the dry ingredients and mix until combined. Fold in almonds. The dough will be a bit sticky at this point but it'll all work out in the end.

Turn out onto parchment paper and shape into two logs about 10 x 3 inches. You may need to flour your hands to prevent the dough from sticking as you shape it.

Bake for 20-30 minutes or until firm and lightly golden brown. Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices.

I hope you've enjoyed your stay here at Forks Knives & Spades. I take every care to make sure each and every reader has an enjoyable experience. Comments and suggestions are strongly encouraged; I love hearing from you! Please come back and visit me soon. Á bientôt!